| Level: | Advanced |
| Total: | 2 hr 30 min |
| Prep: | 1 hr |
| Cook: | 1 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 whole rabbits
- 1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery)
- 2 cups white wine
- 3/4 gallon chicken stock
- 2 cups large dice carrots
- 2 cups large dice celery root
- 2 cups large dice celery
- 2 cups large dice turnips
- 2 cups large dice onion
- 3/4 stick butter, divided
- 2 tablespoons freshly chopped rosemary leaves
- 2 tablespoons freshly chopped thyme leaves
- 2 tablespoons freshly chopped sage leaves
- 2 tablespoons chopped garlic
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- Hot sauce
- Worcestershire sauce
- Dried thyme
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- Pinch ground cayenne
- Pinch ground nutmeg
- Pinch rubbed sage
- 1 tablespoon baking powder
- 1 tablespoon melted butter
- 2 eggs
- 1/2 cup buttermilk
Instructions
- In a large skillet over medium-high heat, add rabbits and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit is tender. Cool and pick the meat from the bones. Reserve the juice.
- Sear vegetables in some butter, about 1/4 stick until lightly browned. Add the herbs and garlic and wine. Reduce au sec (until pan is almost dry). Add 1/2 stick butter and stir to melt without breaking. Stir in the flour until incorporated. Gradually stir in reserved juice.
- Cook about 30 minutes until roux taste is gone. Add picked rabbit meat and season, to taste, with salt, pepper, hot sauce, Worcestershire sauce and dried thyme.
- Preheat the oven to 375 degrees F.
- Mix all dry ingredients. Mix all wet ingredients. Mix the 2 together stirring as little as possible.
- Pour the hot stew in a large casserole dish and drop golf ball size dumplings all over the top.
- Bake in preheated oven for 20 to 30 minutes or until bubbling around the edges and the dumplings have become golden brown on top.
Reviews
So glad Donald Link shared this. Cochon remains THE best smelling restaurant I have ever stepped in. We had many amazing dishes the one time I went while visiting New Orleans, but the one I knew I couldn’t live without was the Rabbit and Dumplings.
****Fair Warning*****
This recipe is like many posted by real chefs. It assumes a lot of knowledge on how to cook, and requires a good cooks intuition. If you don’t succeed on your first try, it’s not the recipe, it’s you! Learn from it like a real chef and try again, because once you master this dish, you’ll have mastered a lot of techniques that make a great chef.
PS. Go to Cochon, NOW
Why are you eating rabbits ????
Had this at Cochon two years ago during Jazz Fest (along with several other dishes) and it was one of the best meals I’ve ever had and totally unexpected. It was so good we went back for dinner there again the next night, which we NEVER do – especially in New Orleans! Making it for dinner tonight…
Cochon’s was our “last supper” in New Orleans and, after walking in the rain, Rabbit and Dumplings tasted sooooo good. They do make one delicious rabbit…I cannot wait to make this recipe.
I’ve had the original at Cochon, and have made this recipe twice. It tastes just exactly like it did at the restaurant.
This is an awesome stew! It not that difficult at all, just time consuming – plan on three and a half to four hours to make. I cheated and used Grands! Home-style Buttermilk Biscuits. Will make again and again.
DELICIOUS! I love New Orleans and its restaurants!I have dined at Cochon and Herbsaint and have followed Donald Link. This is a fantastic recipe – fresh rabbit is essential to get the best flavor! Do not be intimidated – it is an easy recipe!